Ravioli with Ricotta Filling & Pomodoro Sauce - Vegan Recipe

Ingredients

• [For the pomodoro sauce:]
• 2 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 700g tomato passata
• 1/2 teaspoon salt
• A few basil leaves
• [For the ravioli:]
• 2 cups fine semolina
• 2 cups plain flour, plus extra for dusting
• 1 1/2 cups water (add a little at a time)
• 1 1/2 teaspoons salt
• [For the ricotta filling:]
• 250g extra firm tofu
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black salt (kala namak)
• 3 tablespoons soy milk
• 1/2 cup fresh parsley
• Cracked black pepper, to taste
• 3 tablespoons of olive oil (optional; replace with soy milk for oil-free)
• [To serve (optional):]
• Vegan parmesan
• Extra basil leaves